NFCI Alumni Turn Culinary Cannabis Education into Published Book

Two graduates of the Niagara Falls Culinary Institute (NFCI) have taken what they learned in the College’s Culinary Cannabis program and turned their shared interest in cannabis-infused cuisine into a published cookbook.

Heather Bellini and Brian Deeds, both certified culinary cannabis chefs and graduates of NFCI, are the authors of BAKED: Cannabis-Infused Cuisine for Foodies and Home Chefs. The self-published book explores cannabis-infused cooking through the lens of professional culinary technique, focusing on flavor, balance, responsible dosing, and intentional infusion.

The book also has a direct connection to NFCI. Chef Nathan Koscielski, CCE, MSEd., coordinator of NFCI’s Culinary Cannabis program, wrote the foreword, and NFCI and its Culinary Cannabis program are credited and referenced throughout the book.

BAKED is designed to move beyond basic cannabis edibles and explore what the authors describe as refined, chef-driven cannabis cuisine. The book includes foundational infusion techniques, dosing guidance, appetizers, entrées, sides and desserts, along with cannabis education and science.

The recipes incorporate classical culinary methods with modern infusion techniques, with an emphasis on texture, flavor, presentation, and consistency. The authors describe the approach as cannabis cooking with “discipline, structure, and respect for the craft.”

For NFCI, the book represents a tangible example of the work taking place within its Culinary Cannabis program.

NFCI’s American Culinary Federation Specialized Certificate in Culinary Cannabis and Edibles provides students with a culinary-focused understanding of cannabis, including the plant itself, cannabinoids and terpenes, responsible dosing, safety, concentrates and extracts, and the application of cannabis in food.

Bellini and Deeds have also carried the connection to NFCI directly into their book. Koscielski’s foreword provides an academic perspective on the subject, while the College and its Culinary Cannabis program are acknowledged throughout the publication.

BAKED: Cannabis-Infused Cuisine for Foodies and Home Chefs is professionally structured and photographed and is intended for cooks interested in combining culinary technique with cannabis infusion.